I grabbed this beautiful bunch of kale and a couple of apples and persimmons at the Manhattan Beach Farmers market. I also ate a lobster roll… it. was. amazing. It was a tasty reminder that I haven’t caught a single lobster this season. Ugh, I don’t want to talk about it anymore. Kale…Kale is a very tough green. In order to make it in a raw salad, you need to massage and break down the cell walls. Tear the kale into bite size pieces and put in a large bowl. Squeezed the juice of 2 lemons on the kale and massage the leaves with hands. The acidity of the lemon also helps break down the cell walls and soften the leaves. The persimmons and apples I got at the farmers market were beautiful, sweet and sour, exactly how I like them. Both apples and persimmons are fall fruits. To be honest, I had never had a persimmon until about one week ago. It was perfect! These had a similar texture to an apple and are crunchy when ripe, while others types can be soft and sweeter. I like a little bit of crunch in my salad so the apples and persimmons were perfect. To give it even more crunch and filling protein, I added sliced almonds. I already told you about my obsession with almonds when I made crack dessert, I won’t talk your ear off about it again. Because the apples and persimmons were both sour and I had already added lemons, I wanted to sweeten the dressing with maple to give it a perfect balance. I used 1/4 cup of olive oil, 1 tablespoons of apple cider vinegar, 1 tablespoon of sugar and 2 tablespoons 100% pure maple syrup. When dressing a salad, I ALWAYS add a little bit of dressing at a time. I don’t want to drown my salad in dressing and have a pool sitting on the bottom of the plate. I did NOT use all the dressing I prepared, you don’t have to either. One thing I really love about salads is how easy they are to throw together. Chop a few things up, whisk up some dressing and carefully dress the salad. Done, done and done. I really hope you try this salad. It is SO EASY and so tasty. The maple syrup + lemon dressing adds the perfect sweetness to a sour and crunchy salad. I can’t even put into words how tasty it is. Another great thing about this salad, unlike other salads that you can’t dress before hand or don’t keep once dressed, this one can be dressed well in advance. In fact, I made this huge batch and will keep it for the week. Anytime I need a healthy snack or side, it is waiting for me in the fridge.
Kale + Persimmon + Apple Salad With Maple + Lemon Dressing
Serving size: 1 large salad (4 adults)
1 bunch of kale
1-2 green apples
1/4 cup of almonds
Tear the kale into bite size pieces. To serve kale raw in a salad, the tough kale leaves need to be massaged and softened. Add the juice of two lemons and massage the kale with hands for a couple minutes. Set aside. Cut 1-2 (depending on size) apples and persimmons into small, same size pieces and add to the kale. When apples are left out after being cut the will turn brown, but because there is lemon in the salad, they will keep their perfect color. Add 1/4 cup of almonds and toss with dressing.
Lemon + Maple Dressing
1/4 cup of olive oil
1 tablespoon apple cider vinegar
1 tablespoon of sugar
2 tablespoons of 100% pure maple syrup
Dress the kale with lemons when softening and massaging the leaves. In a small bowl, whisk 1/4 cup of olive oil, 1 tablespoon of apple cider vinegar, 1 tablespoon of sugar, and 2 tablespoons of 100%pure maple sugar. Dress the salad with a small amount of the dressing at a time, you don’t need to use all the dressing. If you use too much it will drown the salad and leave a pool of liquid on the bottom of the plate.